ERIC Number: ED283008
Record Type: Non-Journal
Publication Date: 1985-Jan
Preparing Soups. Learning Activity Pack and Instructor's Guide 5.10b. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.
Florida State Univ., Tallahassee. Center for Studies in Vocational Education.
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing and serving soups. Illustrated information sheets and learning activities are provided in these areas: thin soups, thick soups, convenience soups, and service of soups. The instructor's guide begins with an instructional matrix in which the information sheets and written activities contained in the LAP and the written test items included in the instructor's guide are cross-referenced to the knowledge objectives addressed by the materials. This is followed by a series of notes to instructors on the LAP series and suggested instructional procedures for use in conducting individual and group enrichment activities. A unit test and answer key are included. (MN)
Publication Type: Guides - Classroom - Learner; Guides - Classroom - Teacher; Tests/Questionnaires
Education Level: N/A
Audience: Students; Teachers; Practitioners
Sponsor: Florida State Dept. of Education, Tallahassee. Div. of Vocational, Adult, and Community Education.
Authoring Institution: Florida State Univ., Tallahassee. Center for Studies in Vocational Education.
Identifiers - Location: Florida